Dora's cook book

lemon, six eggs, one-half pound stale sponge cake, onehalf pound almond macaroons, one-half cup jelly, and one small tumbler of sherry wine, one-half cup milk poured upon the bread-crumbs, one teaspoonful melted butter. Rub the butter and sugar together, put the beaten yolks in next, then the soaked bread-crumbs, the lemon juice and rind, and beat to a smooth light paste before adding the whites; butter your mould very well and put in the bottom a light layer of dry bread-crumbs ; upon this a layer of macaroons, laid evenly and closely together. Wet this with wine, and cover with a layer of the mixture, then with pieces of sponge cake spread thickly with jelly ; next macaroons wet with wine, more custard, sponge cake and jelly until the mould is full. Cover closely and — steam in the oven three-quarters of an hour, then remove the cover to brown the top. Serve witha sauce made of jelly, warmed, beaten up with two tablespoonfuls melted butter and a glass of sherry wine. PEACH PYRAMID. Cut a dozen peaches in halves, peel and take out stones, crack half the pits and blanch the kernels ; make a clear boiling syrup of one pound of white sugar, and into it put the peaches and kernels ; boil very gently for ten minutes, take out half the peaches, boil the rest for ten minutes longer, and take out all the peaches and kernels ; mix with the syrup left in the kettle the strained juice of three lemons, and an ounce of isinglass dissolved in a little water and strained ; boil up once, fill a mould half full of this syrup, let stand until “set.” Add part of the peaches and a little more syrup, and when this is “ set,” add the rest of the peaches, and fill up the mould with syrup. This makes an elegant dessert dish. BANANAS. Fil] a dish with alternate layers of sliced sponge cake and sliced bananas. Makea soft custard flavored with wine and pour over it ; beat the whites of the eggs with a little sugar and pour over the whole. PUDDING SAUCES. JELLY SAUCE. One-half cup currant jelly, one tablespoonful butter melted, one teaspoonful corn-starch, wet with cold water ; one glass sherry wine, three tablespoonfuls boiling water. Stir the starch into the boiling water, and heat, stirring all the time, until it thickens; add the butter and set aside until almost cool, when beat in, spoonful by spoonful, the jelly to a smooth pink paste. Pour in the wine, stir hard, and heat in a tin vessel, set into another of boiling water, until very hot. Pour over the pudding. CUSTARD SAUCE. One-half pint milk, two eggs, well beaten, half wine glass of brandy, one cup powdered sugar, stirred into the eggs, flavor with nutmeg, and vanilla. Heat the milk to boiling, and add by degrees to the beaten eggs and sugar ; put in the nutmeg, and set within a pot of boiling water. stir until it begins to thicken. Take it off and add the brandy gradually. Set, until it is wanted, ina pan of boiling water. PUDDING SAUCE. Two well beaten eggs, one-half cup butter, one cup sugar ; mix thoroughly, then pour in a wine glass of boil- PUDDING SAUCES. 165 ing wine, stirring while pouring in, and flavor with almond. PLAIN PUDDING SAUCE. One cup sugar, one egg beaten very light, half a cup of hot milk. Pour over it just before going to the table. SHERRY WINE SAUCE. Two cups fine white sugar, one cup butter, one glass sherry wine, two eggs. Beat all this together for half an hour. Then scald it, but. do not boil. LEMON SAUCE. Three-quarters of a cup of butter, one and a-half cups of sugar, one egg, juice and grated rind of a lemon, all beaten well together. Just before serving, pour on the beaten mixture one pint of boiling water. HARD SAUCE FOR COTTAGE PUDDING. One cup sugar, one half cup butter; stir together until very light ; flavor with wine. Smooth the top with a knife and grate nutmeg over it. MILK SAUCE.